There is something wonderfully practical and comforting about a big pot of stovetop black beans, especially when it comes together with just a handful of affordable ingredients. This simple Montgomery-style pot of beans is the kind of humble, filling meal that stretches a grocery budget, feeds a family well, and tastes even better after a slow simmer brings out all that rich, savory flavor.
Serve these black beans with hot cooked rice, warm cornbread, flour tortillas, or a simple skillet of fried potatoes for a hearty meal. They also pair nicely with sliced onions, a spoonful of salsa, a little crumbled cheese, or a side of cooked greens if you want to round out the table without spending much more.
Stovetop 4-Ingredient Black Beans Montgomery
Servings: 6
Ingredients
1 pound dried black beans
8 cups water, plus more as needed
1 medium onion, chopped
1 tablespoon salt
Directions
1. Sort through the dried black beans and discard any debris or broken pieces. Rinse the beans well under cool water.
2. Place the beans, water, and chopped onion in a large heavy pot. Bring to a boil over medium-high heat.
3. Reduce the heat to low, cover loosely, and let the beans simmer gently for about 1 1/2 to 2 hours, stirring now and then, until the beans are tender.
4. Stir in the salt once the beans are nearly tender. Continue simmering uncovered for 15 to 20 minutes, adding a splash of water if needed, until the broth thickens a bit and the beans are rich and savory.
5. Taste and adjust with a little more salt if needed. Serve hot with your favorite sides.
Variations & Tips
For a softer onion flavor: If your family has picky eaters, chop the onion very small so it melts right into the broth as the beans cook.
For thicker beans: Mash a spoonful or two of the cooked beans against the side of the pot and stir them back in. This gives the pot a creamier texture without adding anything extra.
For a little extra flavor: If you have it on hand and do not mind going beyond four ingredients, a pinch of garlic powder, cumin, or black pepper can add a little depth without changing the simple character of the dish.
For easier planning: Leftover beans keep well in the refrigerator for several days and often taste even better the next day. They also freeze nicely in meal-sized portions for quick lunches or easy suppers.
For serving a crowd: This recipe doubles well in a big pot. Just be sure to stir now and then and keep an eye on the water level so the beans stay covered as they simmer.